Paprika chicken drumsticks with bell peppers is a vibrant and flavorful dish. It showcases tender chicken cooked to perfection. The dish is infused with the warm, smoky notes of paprika. The drumsticks are seasoned with a mix of spices. Paprika is the primary spice, which adds a rich red color and a mild, slightly sweet flavor.
As the chicken roasts or simmers, it becomes beautifully golden brown on the outside while remaining juicy on the inside. Sweet bell peppers are typically a mixture of red, yellow, and green. They are sliced and sautéed alongside the chicken. This adds a colorful contrast and a hint of sweetness. This flavor complements the smoky paprika.
The combination of the succulent chicken and the crunchy, sweet bell peppers creates a delightful texture and flavor profile. Often, it’s finished with a sprinkle of fresh herbs, like parsley or cilantro, for a touch of freshness. Served over rice, pasta, or alongside crusty bread, this dish is visually appealing. It is also a hearty and comforting meal sure to please any palate.
Ingredients for Paprika Chicken Drumsticks with Bell Peppers
- 6 chicken drumsticks about 2 pounds
- 2 tablespoons olive oil divided
- 1 tablespoons paprika divided (I’m using hot paprika, though you can use sweet or smoked)
- 1 teaspoon red pepper flakes plus more to taste
- 1 teaspoon Salt and pepper to taste
- 2 medium onions sliced
- 2 bell peppers seeded and sliced into strips
- 3-4 jalapeno peppers sliced into strips (optional, for a spicier version)
- 2 tablespoons Ginger garlic paste
- 1/2 cup Balsamic vinegar
- For Serving. Chopped parsley red pepper flakes, lemon, olive oil.
Step-by-Step Guide to Flavorful Paprika Chicken Drumsticks with Bell Peppers
- Toss the chicken drumsticks with 1 tablespoon olive oil, 1 tablespoon paprika, chili flakes, salt and pepper. Be sure to evenly coat.
- Heat a large skillet to very low heat. Cook the seasoned drumsticks for 5 minutes, turning to brown each side. Remove chicken and set aside.
- Heat the remaining olive oil in the same skillet and add onions and stir fry for 5 minutes to soften.
- Add the garlic and cook for 1 minute, until the garlic becomes fragrant. Remove from heat and cool slightly.
- Add the chicken back to the pan. Cook for 5 minute.
- And add Bell peppers to the pan.
- Pour the balsamic vinegar into the pan. Sprinkle with remaining salt and pepper to taste.
- Covered the pan and turned the chicken a few times throughout. Continue for 50 minutes or until the chicken is tender. Make sure the chicken is cooked through and nicely glazed.
- Remove from heat, garnish and serve.
Video
Notes
The internal temperature of the chicken should measure 165 degrees F when measured with a meat thermometer.
Paprika chicken drumstick with bell pepper
Paprika chicken drumsticks with bell peppers is a delightful dish that combines tender, smoky chicken with sweet, colorful bell peppers. Seasoned with warm paprika, the drumsticks are golden brown and juicy, while the sautéed peppers add a refreshing crunch and vibrant hues. This hearty meal is perfect for any occasion, served alongside rice or crusty bread for a satisfying and flavorful experience.
Ingredients
- 6 chicken drumsticks about 2 pounds
- 2 tablespoons olive oil divided
- 1 tablespoon paprika divided (I’m using hot paprika, though you can use sweet or smoked)
- 1 teaspoon red pepper flakes plus more to taste
- 1 teaspoon Salt
- pepper to taste
- 2 medium onions sliced
- 2 bell peppers seeded and sliced into strips
- 3-4 jalapeno peppers sliced into strips (optional, for a spicier version)
- 2 tablespoons Ginger garlic paste
- 1/2 cup Balsamic vinegar
For Serving.
- Chopped parsley
- red pepper flakes
- lemon
- olive oil.
Instructions
- Toss the chicken drumsticks with 1 tablespoon olive oil, 1 tablespoon paprika, chili flakes, salt and pepper. Be sure to evenly coat.
- Heat a large skillet to very low heat. Cook the seasoned drumsticks for 5 minutes, turning to brown each side. Remove chicken and set aside.
- Heat the remaining olive oil in the same skillet and add onions and stir fry for 5 minutes to soften.
- Add the garlic and cook for 1 minute, until the garlic becomes fragrant. Remove from heat and cool slightly.
- Add the chicken back to the pan. Cook for 5 minutes.
- And add Bell peppers to the pan.
- Pour the balsamic vinegar into the pan. Sprinkle with remaining salt and pepper to taste.
- Covered the pan and turned the chicken a few times throughout. Continue for 50 minutes or until the chicken is tender. Make sure the chicken is cooked through and nicely glazed.
- Remove from heat, garnish and serve.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 340Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 173mgSodium: 139mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 35g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
24 June 2025 at 1:27 PMJust wanna say that this is very useful, Thanks for taking your time to write this.
30 June 2025 at 1:05 AMYou’re very welcome! I’m glad to hear that you found it useful. If you have any more questions or need further assistance, feel free to ask!